1. DSpace-CRIS UTM
  2. Research outputs
  3. 01-Scientific papers
  4. Conference Abstracts
Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2336
DC FieldValueLanguage
dc.contributor.authorCHIRSANOVA, Auricaen_US
dc.contributor.authorŢIŢEI, Victoren_US
dc.contributor.authorBOISTEAN, Alinaen_US
dc.contributor.authorBOAGHI (COVALIOV), Eugeniaen_US
dc.contributor.authorCAPCANARI, Tatianaen_US
dc.contributor.authorZACUȚELU, Marcelen_US
dc.date.accessioned2023-12-20T11:18:51Z-
dc.date.available2023-12-20T11:18:51Z-
dc.date.issued2022-
dc.identifier.citationCHIRSANOVA (CALCATINIUC), Aurica, ŢIŢEI, Victor, BOIŞTEAN, Alina, BOAGHE, Eugenia, CAPCANARI, Tatiana, ZACUȚELU, Marcel. Sorption characteristics of wheat and jerusalem artichoke (Helianthus Tuberosus) flour mixes. In: Modern Technologies in the Food Industry, Ed. 5, 20-22 octombrie 2022, Chişinău. Chișinău, Republica Moldova: 2022, R, p. 58.en_US
dc.identifier.isbn978-9975-45-851-1-
dc.identifier.urihttp://cris.utm.md/handle/5014/2336-
dc.description.abstractIn the food industry, there is a more widespread use of Jerusalem artichoke and Jerusalem artichoke flour, thanks to the nutritional value and chemical composition.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectJerusalem artichokeen_US
dc.subjectJerusalem artichoke flouren_US
dc.subjectadsorption and desorption isothermsen_US
dc.subjectwater contenten_US
dc.subjectpreservationen_US
dc.titleSorption characteristics of wheat and jerusalem artichoke (Helianthus Tuberosus) flour mixesen_US
dc.typeArticleen_US
dc.relation.conferenceModern Technologies in the Food Industryen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0002-5374-5853-
crisitem.author.orcid0000-0003-4574-2959-
crisitem.author.orcid0000-0002-0056-5939-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.09.-
Appears in Collections:Conference Abstracts
Files in This Item:
File Description SizeFormat
58_22.pdf152.23 kBAdobe PDFView/Open
Show simple item record

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.